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Kurzbeschreibung
Eric Warner, one of America's foremost brewers of German beer, unravels the story behind Kolsch and shares tried-and-true recipes and brewing techniques. He also reveals his favourite places in Cologne to experience hearty German fare with an authentic Stange of Kolsch. It has been said that: Kolsch is the only language one can drink (Anon.).
Synopsis
Eric Warner, one of America's foremost brewers of German beer, unravels the story behind Kolsch and shares tried-and-true recipes and brewing techniques. He also reveals his favourite places in Cologne to experience hearty German fare with an authentic Stange of Kolsch. It has been said that: Kolsch is the only language one can drink (Anon.).
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Die hilfreichsten Kundenrezensionen auf Amazon.com (beta)
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6 Rezensionen
7 von 9 Kunden fanden die folgende Rezension hilfreich
Great book!
21. November 2002
Format:Taschenbuch
Eric Warner does a wonderful, entertaining job at explaining the history and style of Kolsch beer. Well written with well detailed techniques and recipes. I recommend this to anyone who is going to brew a Kolsch.
2 von 2 Kunden fanden die folgende Rezension hilfreich
The Kölsch Bible!
20. Januar 2011
Format:Taschenbuch|Von Amazon bestätigter Kauf
This is the book in English to own if you want to know more about Kölsch or want to brew your own Kölsch at home or commercially.
But the book isn't perfect. More text (and photographs) could have been devoted to the unique style which Kölsch is served in Cologne, Germany.
Most articles do not stress enough the non-flocculating nature of authentic Kölsch yeasts (like WLP029, WY2575 (this is a new one) and WY2565 -- my personal preference is 2565). To obtain an authentic Kölsch, you MUST filter your beer! Most homebrewers feel that filtering is evilness wrought from big, commercial breweries (and you need the proper equipment and time); but it is an absolute necessity for this style. BUT I don't filter my Kölsch. Un-filtered Kölsch is properly referred to as a Wiess (sic) which is what I end up with. I guess someone could describe it as a Hefekölsch, but that term is not used. On the labels of unfiltered Kölsch in Germany, the word "Naturtrüb" is included on the label.
I would give this book 4.5 stars if I could.
Pros't!
But the book isn't perfect. More text (and photographs) could have been devoted to the unique style which Kölsch is served in Cologne, Germany.
Most articles do not stress enough the non-flocculating nature of authentic Kölsch yeasts (like WLP029, WY2575 (this is a new one) and WY2565 -- my personal preference is 2565). To obtain an authentic Kölsch, you MUST filter your beer! Most homebrewers feel that filtering is evilness wrought from big, commercial breweries (and you need the proper equipment and time); but it is an absolute necessity for this style. BUT I don't filter my Kölsch. Un-filtered Kölsch is properly referred to as a Wiess (sic) which is what I end up with. I guess someone could describe it as a Hefekölsch, but that term is not used. On the labels of unfiltered Kölsch in Germany, the word "Naturtrüb" is included on the label.
I would give this book 4.5 stars if I could.
Pros't!
1 von 1 Kunden fanden die folgende Rezension hilfreich
Another great addition
9. August 2011
Format:Taschenbuch|Von Amazon bestätigter Kauf
If you are interested in the "Kolsh" style, I think this book is a great read. I would not get it if you are only looking for some recipes of Kolsh, there are not many to choose from in this book due to the style. With some of the other books in this series I had hoped for a few "clone" attempts, but with Kolsh, that is simply not necessary. Primary factors in brewing this style are temperature that you ferment and yeast contributions and characteristics.
This is a nice style beer to brew if you want to let people try a homebrew that would move them away from a commercial brewed brand without overwhelming them.
It is well written and not overly scientific.
This is a nice style beer to brew if you want to let people try a homebrew that would move them away from a commercial brewed brand without overwhelming them.
It is well written and not overly scientific.
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